H & J Food Concepts came into existence with a vision of providing soulful global vegetarian food with an emphasis on taste and presentation.

Conceptualized by Harsh Shodhan and Jay Kantawala in June 2021, Shodhan was part of a manufacturing and information technology business where he managed a host of international clients and a team of over 150 people in Mumbai.

Here’s PeakLife in an exclusive conversation with this self-motivated duo sharing their experiences and beyond.

What was the whole idea behind launching H & J Food Concepts and how did the idea for your business come about?

I have been a Chefprenuer since 2013 specialising in high-end catering service under the name The Gourmet Kitchen & Studio. In 2020, when the pandemic hit catering and events came to a standstill. That’s when I decided to start a retail food business & launched HolaHummm_us as a Lebanese Mexican delivery kitchen. When talking to my regular clients and fellow foodie travel expert Jay Kantawala, I found my ideal business partner to run and grow the retail business under a new company, H & J Food Concepts. Now H & J Food Conceptscurrently has two brands under its belt – HolaHummm_us& Gourmet-On-The_Go.

How did you come up with the name for your company?

We plan our menu and the food we serve with a lot of passion and love, since we visualise and conceptualise our food with passion, we wanted ‘Food Concepts’ to be a part of our corporate name. Also as this name is generic, we decided to add both partner’s initials to our brand name since both Jay and I are equally passionate about this business.

Please share your experience with us of being an entrepreneur and a chef?

As a Chefpreneuer you are required to wear multiple hats – including preparing & R&D of food to customer management & client handling. Not only do we have to be behind the kitchen but as the face of the company, we need to be in the forefront to drive the business as well. The juggling of hats between technocrat, entrepreneur, and customer relations is a tough job. This means one has to not only wear different masks but also have different temperaments in each role.

Could you tell us about the culture in your organisation and how did you establish it?

We strive on passion and creativity, ensuring that the taste of the food is of foremost importance. We believe strongly in ultimate customer satisfaction and customer delight. That’s how we train all our staff not only with the idea that the customer is always right but also that we must strive to do the best for our customers in our own special way.

If you had to suggest 5 must-read cookbooks during the pandemic, what would they be?

1. Tiffin – By SonalVed

2. Plenty – Ottolenghi

3. BOSH – Henry firth

4. Accidental Vegetarian – Simon Rimmer

5. Gino’s Veg Italia – Gino D’acampo

During lockdown who/what was your biggest motivation?

During the dull lockdown my biggest source of motivation and inspiration were my 78 years old mother, Pratima, and my very positive wife Mansi. They have both been my constant support and source of real inspiration.

What is ‘Fitness’ to you personally?

My funda of fitness is non-depravation, eat what you want to but in limits and with balance. Fitness to me is to have an active mind and body which are both; healthy and energetic.

What key activities would you recommend entrepreneurs to invest their time in?

– Maintaining a positive and cheerful atmosphere around you even in the face of crisis

– Sharing what’s going on with your organisation and you with your staff and your family members

– Ask for support when you need it

– Network with likeminded people who add value to your life

Any advice you would give for our budding entrepreneurs in the food space?

The food industry looks glamorous but one must study & experience the backend of it before entering the same. Be ready to work hard and accept brickbats the same way as you accept bouquets! The food space is truly crowded, you need to stand out with the right product, quality, and taste. Don’t compromise on the quality to save money, you will get success if you get your basics right.